The physico-chemical characteristics of extruded snacks enriched with tomato lycopeneZeinab Dehghan‐Shoar, Charles S. Brennan, Allan Hardacre|Food Chemistry|2010Cited by 153
Comparison of waste pumpkin material and its potential use in extruded snack foodsM.N. Norfezah, Charles S. Brennan, Allan Hardacre|Food Science and Technology International|2011Cited by 65
Lycopene extraction from extruded products containing tomato skinZeinab Dehghan‐Shoar, Charles S. Brennan, Allan Hardacre et al.|International Journal of Food Science & Technology|2011Cited by 51
The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and MicrostructureNorfezah Nor, Charles S. Brennan, Alistair Carr et al.|Foods|2013Cited by 39
Lycopene Bioaccessibility and Starch Digestibility for Extruded Snacks Enriched with Tomato DerivativesZeinab Dehghan‐Shoar, Charles S. Brennan, Tafadzwa Mandimika et al.|Journal of Agricultural and Food Chemistry|2011Cited by 33